Air Fryer Asian Sticky Wings

5 from 2 votes

Air Fryer Asian Sticky Wings are juicy, crispy, and coated in a sweet and savory sauce.

Prep Time7

Cook Time17

Total Time24

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 333kcal

Allow your wings to come to room temperature and pat them dry with a paper towel.
2 pounds bone-in, skin-on chicken wings
Preheat your air fryer to 400 degrees Fahrenheit.
While your air fryer is preheating, mix together the dark brown sugar, ground ginger and garlic salt in a small bowl.
1 tablespoon dark brown sugar, 1 teaspoon ground ginger, 1 teaspoon garlic salt
Toss the wings in the sesame oil in a medium sized mixing bowl and then sprinkle all over with the spice mixture.
1 Tablespoon sesame oil
Carefully place the wings in a single layer in the hot air fryer, you may need to cook the wings in batches. Do not overcrowd the air fryer.
Cook for 7-8 minutes on each side, flipping them carefully with tongs, and then remove the wings from the fryer and place them on a large plate or platter.
Coat both sides of the wings well with sticky asian wing sauce and then return them to the fryer for 3-5 minutes or until the internal temperature reads at least 165 degrees Fahrenheit and the sauce is sticky and beginning to char.
⅔ cup Melinda’s Sweet and Spicy Sticky Asian Wing Sauce
Serve hot garnished with sesame seed and chopped green onions, optional.
Sesame seeds, Chopped green onions

Storage:

To Store: Store your cooked air fryer Asian sticky wings in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: To freeze, place them in a freezer safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: To reheat, place the wings in the air fryer at 350 degrees Fahrenheit for 3-5 minutes or until heated to 165 degrees Fahrenheit, or in the oven at 350 degrees Fahrenheit for 8-10 minutes.

Tips:

Always check that your chicken is heated to 165 degrees Fahrenheit before serving.
For the crispiest possible wings, pat your chicken completely dry with paper towels before seasoning.
If you are using your hands to coat the wings, I recommend wearing disposable gloves while handling the raw meat. I always keep 3 different thicknesses of nitrile gloves on hand for food prep.
You can lightly spray the inner basket with nonstick cooking spray, but most baskets are already nonstick.
Wings will cook best and crispiest when cooked in a single layer. You may need to cook your wings in batches depending on the size of your basket.
I do not recommend reheating these sticky Asian wings in the microwave. I find that they turn soggy and the texture becomes a bit rubbery.